Bourbon Marinated Roast Pork Tenderloin • Recipe


This recipe comes to us from Louisiana Cookin’ Magazine.

MAKES 6 SERVINGS

  • 2 1/2 pounds pork tenderloin
  • 3/4 cup soy sauce
  • 1/2 cup Early Times 354 Bourbon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup canola oil
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 2 tablespoons ground black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt

Rinse tenderloin and pat dry.

Combine soy sauce and next nine ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill overnight.
Preheat oven to 400°F.

Remove pork from marinade, discarding marinade, and place in a shallow roasting
pan.

Sprinkle evenly with salt.

Roast 30 minutes or until a meat thermometer inserted into thickest portion registers 155°F.

Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer registers 160°F.

Slice and serve.

 

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One thought on “Bourbon Marinated Roast Pork Tenderloin • Recipe

  1. Pingback: Spicing Up Your Health | OKRA Magazine

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